Chinese Food
Roast whole sheep
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A young sheep. The original Xinjiang method will keep the head for the good-looking of the whole sheep. We don't use the stew system, so head off
Cooking ingredients
Cooking Steps
Step1:Mix the ingredients in a bowl according to the original proportion.... prepare for baking... About four or two jiao materials are enough.... prepare in advanc
Step2:Charcoal burnin
Step3:Put the sheep through the iron chisel. Tie the head to the iron chisel with iron wire
Step4:Brush the material evenly on the tender sheep with a brush (for baking). Apply a layer of vegetable oil.... cut several holes in the front and back legs according to the texture of mutton with a knife.... brush the material insid
Step5:Turn over every five to ten minutes when bakin
Step6:After baking, put it directly on the stone platform paved with disposable meal cloth. Prepare fruit knife and fork. Gloves. Cut mutton with knife. Eat it with materials. Drink beer. Eat mutton
Cooking tips:The baking time is about three hours for lambs and five hours for rams. The roast whole lamb is lamb. The seasoning is for the lamb. The ram needs to be added properly. The proportion of the ram and the lamb. If you ask the local sheep seller, they will answer that there are two kinds. The big one and the small one have a price. The big one has a price. There is no specific kilogram. When the skin is crispy, it can be eaten. Don't bake it, or it'll be too much. There are skills in making delicious dishes.
